Chef Poornima of Alegria recommends    
Peri peri masala  is also sometimes known as Piri piri masala. Although the origin of the peri peri masla used by us is traditionally from Portugal, there are many variations.

Portugal, Brazil and Africa all have their interpretations. Piri-piri, peri-peri or peli-peli is the name used in Mozambique and Angola to describe the African bird's-eye chili which was traditionally used in the recipe.. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese.
What ever the name…as shakespear says ‘a rose is a rose’….. Chef Poornima of the Alegria, the coffee shop at the Taj Exotica has this delightful preparation for you.
Lobster Peri-Peri
Ingredients: Lobster 500 gms, peri peri masala 3 tbsps, ginger/garlic paste 1 Tbsp, haldi ¼ tsp, Tomato ketchup 2 Tbsps, Salt/sugar as reqd.
Method:  Marinate the lobster with the peri-peri masala, haldi, ginger/garlic paste, and tomato ketchup and salt.
Pan fry